Khandvi for ICC

Here's how I made my Khandvi:

Ingredients:

Besan (Chickpea flour) - 1/3 cup

Yogurt (sour) - 1/3 cup, beaten

Water - 1 cup

Turmeric - pinch

Ginger + Green chili paste - 1tbsp

Asafoetida (Hing) - pinch

Salt - to taste

Coriander leaves - 2tsp

Grated coconut - 1tsp

For Tempering:

Mustard Seeds - 1/2 tsp

Sesame seeds - 1/2 tsp

Method:

Grease the back of a steel plate and keep ready.In a small bowl, combine besan with yogurt, water, salt, hing, turmeric and ginger+green chili paste. Using a hand mixer, blend the ingredients to form a homogeneous mixture.Heat 1tbsp oil in a non-stick pan, add the besan mixture and cook stirring constantly on medium-low flame. Cook until the mixture comes together and starts to leave the sides of the pan. (It took me about 20 minutes to get the right texture, I might have been over cautious and cooked on super low flame,).Once the mixture is ready, pour it onto the prepared plate and spread out to form a circle.Cut the mixture into strips and roll. Keep them on a serving plate.For the tempering: heat 1tsp oil in a small pan, and add mustard & sesame seeds. Once the seeds start to sputter, pour over Khandvi.Garnish with coriander leaves and grated coconut. Serve immediately.